Yesterday was my birthday, so I made myself a cake. My initial thought was to do another Hershey’s chocolate cake with buttercream frosting, but I’ve done so many of those this year that I thought I should do something more grown-up, something more sophisticated. Then I thought of red wine cake. This is a cake I remember making for work events when I was a junior member of a non-profit organization with a lot of women who were more worldly and sophisticated than me. The kind of women who made couscous salads. (And they still make great salads – I know this because we had a reunion last month.) This cake made me feel like I belonged in the same culinary world that they did.
Now that I’m older, I no longer worry about things like whose culinary world I belong in. But I’m so glad I remembered this cake because it really is special. A great cake for fall (which started yesterday in case you hadn’t noticed). It comes from one of my favorite California food writers, Harvey Steiman and was published in the San Francisco Chronicle in 1992. I couldn’t find the recipe anywhere online, so click below for the pdf of my newspaper clipping and please enjoy responsibly.